10,000 garlic recipes

Hearty lentil vegetable stew with turnips, leeks, and fresh rosemary. One-pot comfort food simmered until tender, finished with bright lemon juice and parsley.

Sauteed shrimp with softened fennel, fresh orange zest, basil, and a splash of dry vermouth. This aromatic Mediterranean-inspired seafood dinner is elegant enough for company but ready in under 45 minutes.

A no-cook marinated string bean salad with mushrooms, cucumber, cauliflower, and pimentos in a tangy champagne vinegar dressing. Make ahead, fat-free, perfect for picnics and potlucks.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

Pumpkin seed sauce (pipian) blended with chicken broth, green chiles, garlic, and whipping cream for a rich Mexican-style sauce for chicken or vegetables.

Note: 15 bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts of dried blackeyed peas, red kidney beans, white kidney beans (cannellini), green lentils, split peas, black beans, yellow split peas, navy beans, cranberry (Roman, shell, or shell out) beans, great Northern beans, pinto beans, small white limas, red lentils, cow peas (field peas), and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

Nutty sesame seeds, sharp Parmesan, and aromatic celery seed combine in this versatile homemade salad seasoning mix. Sprinkle it on tossed greens, baked potatoes, or stir into sour cream for a quick dip.

Cuban black bean soup simmered slowly for seven hours with garlic, oregano, yellow onion, and red pepper flakes. Vegan, gluten-free, and meltingly tender. Slow-cook classic.

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

Chicken Hawaiian with pineapple tidbits, cream of chicken soup, soy sauce, and green pepper served over rice and topped with butter-toasted slivered almonds.

A savory cheesecake appetizer with crumbled bacon and sauteed onions in a rich cream cheese filling on a walnut cracker crust. Serve with crackers for a showstopping starter.

Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.

Oat-crusted Mexican chicken breast baked with chili powder and paprika, served with a fresh tomato, green pepper, and lemon relish. A crunchy, spiced chicken dinner with a no-cook salsa topping.

Five-flavor chicken slow cooks chicken breasts in ginger, garlic, soy, honey, and sherry. The Asian-inspired sauce thickens at the end for a glossy weeknight dinner over rice and broccoli.

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.